Rhubarb Cake

Here is a great recipe to eat rhubarb for breakfast or a lovely dessert.

Rhubarb Cake

Adapted from King Arthur Flour Whole Grain Baking

2 cups White Whole Wheat Flour (buy at Smith’s for best deal)

1/2 cup Unbleached All-Purpose Flour

1 tsp Baking Soda

1 tsp Salt (I use kosher)

1/2 cup Unsalted Butter, softened

1 cup Sugar (you can reduce to 3/4 cup)

1 Mesa Top Farm Egg

1 cup Buttermilk (or 1/2 cup milk and 1/2 cup yogurt)

1-1/2 tsps Vanilla Extract (buy at COOP in bulk)

2 cups Rhubarb, chopped

Topping
2 tblsps Butter
1/2 cup (or less) brown sugar
1 tblsp All Purpose Flour
1 tblsp Cinnamon

Mix the wet ingredients together and mix the dry ingredients together.  Mix them and add the rhubarb. Mix the topping together.  Use a small baking pan 8″x8″ to get a nice height to the cake.  Grease the pan and add the batter.  Add the topping.  Bake at 375 for 30 minutes.  Enjoy!

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2 Comments

Filed under Recipe

2 responses to “Rhubarb Cake

  1. Kevin

    okay….there has to be some cooking involved here, too. Or do I just mix this and wish for it to cook all by itself?

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